FabulousFusionFood's Fruit-based Recipes 49th Page

Fruit are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans, and many other animals, have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

In common language and culinary usage, fruit normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet (or sour) and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term fruit also includes many structures that are not commonly called as such in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Many common language terms used for fruit and seeds differ from botanical classifications. For example, in botany, a fruit is a ripened ovary or carpel that contains seeds, e.g., an orange, pomegranate, tomato or a pumpkin. A nut is a type of fruit (and not a seed), and a seed is a ripened ovule.

In culinary language, a fruit is the sweet- or not sweet- (even sour-) tasting produce of a specific plant (e.g., a peach, pear or lemon); nuts are hard, oily, non-sweet plant produce in shells (e.g. hazelnut, acorn). Vegetables, so-called, typically are savory or non-sweet produce (e.g. zucchini, lettuce, broccoli, and tomato). But some may be sweet-tasting (sweet potato).

Examples of botanically classified fruit that are typically called vegetables include cucumber, pumpkin, and squash (all are cucurbits); beans, peanuts, and peas (all legumes); and corn, eggplant, bell pepper (or sweet pepper), and tomato. Many spices are fruits, botanically speaking, including black pepper, chili pepper, cumin and allspice. In contrast, rhubarb is often called a fruit when used in making pies, but the edible produce of rhubarb is actually the leaf stalk or petiole of the plant. Edible gymnosperm seeds are often given fruit names, e.g., ginkgo nuts and pine nuts.

Botanically, a cereal grain, such as corn, rice, or wheat is a kind of fruit (termed a caryopsis). However, the fruit wall is thin and fused to the seed coat, so almost all the edible grain-fruit is actually a seed.

he outer layer, often edible, of most fruits is called the pericarp. Typically formed from the ovary, it surrounds the seeds; in some species, however, other structural tissues contribute to or form the edible portion. The pericarp may be described in three layers from outer to inner, i.e., the epicarp, mesocarp and endocarp. Fruit that bear a prominent pointed terminal projection is said to be beaked

Consistent with the three modes of fruit development, plant scientists have classified fruits into three main groups: simple fruits, aggregate fruits, and multiple (or composite) fruits. The groupings reflect how the ovary and other flower organs are arranged and how the fruits develop, but they are not evolutionarily relevant as diverse plant taxa may be in the same group.

Simple fruit are the result of the ripening-to-fruit of a simple or compound ovary in a single flower with a single pistil. In contrast, a single flower with numerous pistils typically produces an aggregate fruit; and the merging of several flowers, or a 'multiple' of flowers, results in a 'multiple' fruit. A simple fruit is further classified as either dry or fleshy.

Berries are a type of simple fleshy fruit that issue from a single ovary. (The ovary itself may be compound, with several carpels.) The botanical term true berry includes grapes, currants, cucumbers, eggplants (aubergines), tomatoes, chilli peppers, and bananas, but excludes certain fruits that are called "-berry" by culinary custom or by common usage of the term – such as strawberries and raspberries. Berries may be formed from one or more carpels (i.e., from the simple or compound ovary) from the same, single flower. Seeds typically are embedded in the fleshy interior of the ovary.

Aggregate Fruit, also called an aggregation, or etaerio; develops from a single flower that presents numerous simple pistils. Each pistil contains one carpel; together, they form a fruitlet. The ultimate (fruiting) development of the aggregation of pistils is called an aggregate fruit, etaerio fruit, or simply an etaerio.

Hybrid fruit are created through the controlled speciation of fruits that creates new varieties and cross-breeds. Hybrids are grown using plant propagation to create new cultivars. This may introduce an entirely new type of fruit or improve the properties of an existing fruit.

Accessory Fruit Fruit may incorporate tissues derived from other floral parts besides the ovary, including the receptacle, hypanthium, petals, or sepals. Accessory fruits occur in all three classes of fruit development – simple, aggregate, and multiple. Accessory fruits are frequently designated by the hyphenated term showing both characters. For example, a pineapple is a multiple-accessory fruit, a blackberry is an aggregate-accessory fruit, and an apple is a simple-accessory fruit.

A large variety of fruits – fleshy (simple) fruits from apples to berries to watermelon; dry (simple) fruits including beans and rice and coconuts; aggregate fruits including strawberries, raspberries, blackberries, pawpaw; and multiple fruits such as pineapple, fig, mulberries – are commercially valuable as human food. They are eaten both fresh and as jams, marmalade and other fruit preserves. They are used extensively in manufactured and processed foods (cakes, cookies, baked goods, flavourings, ice cream, yogurt, canned vegetables, frozen vegetables and meals) and beverages such as fruit juices and alcoholic beverages (brandy, fruit beer, wine). Spices like vanilla, black pepper, paprika, and allspice are derived from berries. Olive fruit is pressed for olive oil and similar processing is applied to other oil-bearing fruits and vegetables. Some fruits are available all year round, while others (such as blackberries and apricots in the UK) are subject to seasonal availability.

Typically, many botanical fruits – "vegetables" in culinary parlance – (including tomato, green beans, leaf greens, bell pepper, cucumber, eggplant, okra, pumpkin, squash, zucchini) are bought and sold daily in fresh produce markets and greengroceries and carried back to kitchens, at home or restaurant, for preparation of meals.

The alphabetical list of all the fruit-based recipes on this site follows, (limited to 100 recipes per page). There are 6140 recipes in total:

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Rosatum Siue Rosa Sic Facies (Rose wine, made without roses)      Origin: Roman	Rujak (Spicy Fruit Salad)      Origin: Indonesia	Sago Pudding with Gula Malacca      Origin: Singapore
Rose Hip and Whitebeam Berry Jelly      Origin: Britain	Rujak Brunei (Spiced Fruit Salad)      Origin: Brunei	Sahina      Origin: Trinidad
Rose Hip and Wild Service Berry Jelly      Origin: Britain	Rum and Raisin Caramel Sauce      Origin: Britain	Saint Helena Ginger Beer      Origin: St Helena
Rose Hip Apple Sauce      Origin: American	Rum Cake      Origin: British Virgin Islands	Saint Helena Rock Cakes      Origin: St Helena
Rose Hip Coulis      Origin: Ireland	Rum Cake      Origin: US Virgin Islands	Saint jacques poêlées au lait de coco avec sa purée de patate douce (Scallops in Coconut Milk with Mashed Sweet Potatoes)      Origin: Togo
Rose Hip Jam      Origin: British	Rum Raisin Cheesecake      Origin: Britain	Saint Kitts and Nevis Jerk Burger      Origin: Saint Kitts
Rose Hip Leather      Origin: Britain	Rummed Yams      Origin: Aruba	Saint Lucia Lambi Soup with Dumplings      Origin: Saint Lucia
Rose Hip Marmalade      Origin: American	Rupjmaize (Latvian Rye Bread)      Origin: Latvia	Saint Lucia Paime      Origin: Saint Lucia
Rose Hip Nut Bread      Origin: British	Rupjmaizes Kārtojums (Latvian Layered Rye Bread Dessert)      Origin: Latvia	Saint Lucia Papaya Hot Pepper Sauce      Origin: Saint Lucia
Rose Hip Pudding      Origin: American	Russhewses of Fruyt (Fruit Patties)      Origin: England	Saint Martin Poulet de Colombo      Origin: Sint Maarten
Rose Hip Sorbet      Origin: Britain	Rwandan Beef Stew      Origin: Rwanda	Saint Martin Poulet de Colombo      Origin: Saint-Martin
Rose Hip Soup      Origin: Britain	Rygh in sauce (Ruffe in Sauce)      Origin: England	Saint Martin Sauce Chien      Origin: Saint-Martin
Rose Petal Drop Scones      Origin: Britain	Rødgrød med Fløde (Danish Red Berry Pudding)      Origin: Denmark	Saint Vincent Black Cake      Origin: Saint Vincent
Rose Petal Jelly      Origin: Britain	Súkkulaði-slöngukaka (Chocolate 'Snake Cake')      Origin: Iceland	Saint Vincent Curry Breadfruit      Origin: Saint Vincent
Rose-hip Syrup      Origin: Britain	Süßer Hirsebrei (Sweet Millet Porridge)      Origin: Namibia	Saint Vincent Curry Conch with Dumplings      Origin: Saint Vincent
Rosebay Willowherb Cordial      Origin: Britain	Saare jerk-sealiha (Island Jerk Pork)      Origin: Dominica	Saint Vincent Pig Feet Souse      Origin: Saint Vincent
Rosebay Willowherb Jelly      Origin: American	Saba Breadfruit Curry      Origin: Saba	Saint-Martin Pork Ribs      Origin: Saint-Martin
Rosee (Rose Pudding)      Origin: England	Saba Callaloo      Origin: Saba	Saint-Martin Whelk Soup      Origin: Saint-Martin
Rosehip and Crab Apple Jelly      Origin: Britain	Saba Spice Cake      Origin: Saba	Saksak (Sago and Banana Dumpling)      Origin: Papua New Guinea
Rosehip and Rowan Marmalade      Origin: Britain	Sabah Tempoyak (Durian Tempoyak)      Origin: Malaysia	Salad (Cabbage and Cassava)      Origin: Nicaragua
Rosehip Jelly      Origin: Britain	Saban Curry Conch (Saban Curry Conchs)      Origin: Saba	Salad Cennin, Afalau a Chnau Ffrengig (Leek, Apple and Walnut Salad)      Origin: Welsh
Rosehip Purée      Origin: Fusion	Saban Pot      Origin: Saba	Salad Gwydrwymon gyda Ffenigl ac Oren (Gutweed Salad with Fennel and Orange)      Origin: Welsh
Rossolye (Salad with Herring and Beetroot)      Origin: Estonia	Sabanikhiay (Turnovers with Spinach Filling)      Origin: Egypt	Salad Palmis (Palmito Salad)      Origin: Seychelles
Rote Grütze (German Red Berry Dessert)      Origin: Germany	Sabich      Origin: Israel	Salada Limao (Lemon Salad)      Origin: Angola
Rougail de Mangues Vertes (Green Mango Rougail)      Origin: Madagascar	Saboera Biscuits      Origin: South Africa	Salada Pêra de Abacate (Avocado Salad)      Origin: Mozambique
Rougail Mangue (Mango Rougail)      Origin: Reunion	Sabzi Polo ba Mahi (Fried Fish with Saffron and Herb Rice)      Origin: Iran	Salade de Palmiers et Avocat (Heart of Palm and Avocado Salad)      Origin: New Caledonia
Roulade Sévigné (Sévigné Roulade)      Origin: France	Sach Ko Nung Slirk S'krey Chomkak (Lemongrass Beef Kebab)      Origin: Cambodia	Salade de Papaye (Papaya Salad)      Origin: Togo
Rowan and Apple Jelly      Origin: Britain	Sach Ko Tirk Prahok (Beef in Fish Sauce)      Origin: Cambodia	Salade de Pissenlit (Dandelion Salad)      Origin: France
Rowan and Orange Marmalade      Origin: Britain	Saffron and Fig Risotto      Origin: Italy	Salade de tripes (Tripe Salad)      Origin: Chad
Rowan Jelly      Origin: Britain	Saffron Bread      Origin: England	Salade du Tchad (Chadian Salad)      Origin: Chad
Rowan Jelly Glazed Ham      Origin: Britain	Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon	Salade Greque (Greek Salad, French Style)      Origin: France
Royal Icing      Origin: Britain	Safra (Semolina and Date Cake)      Origin: Libya	Salade Kopto (Moringa Leaf Salad)      Origin: Niger
Rozha z Tsukrom (Ukrainian Rose Preserve)      Origin: Ukraine	Sage and Lemon Poussin      Origin: Britain
Rubinovyj Krasnyj Borshh (Ruby Red Borscht)      Origin: Russia	Sage Jelly      Origin: Britain

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